A Touch of the Tropics Rice Bowl Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 10 minutes
1 sweet potato, peeled and chopped into bite-size pieces
1 tablespoon extra virgin olive oil
2 cups jasmine rice, cooked
1 pineapple, peeled, cored, and chopped into bite-size pieces
¼ cup cashews
4 tablespoons raw shelled hempseed
Sweet and Sour Sauce
1 tablespoon cornstarch
½ cup chopped pineapple
¼ cup rice vinegar
⅓ cup light brown sugar
3 tablespoons ketchup
2 teaspoons soy sauce
2Preheat the oven to 425ºF.
3Toss the sweet potato with the oil. Place on a baking sheet and roast for 30 minutes.
4Remove from the oven and let cool.
5Sweet and Sour Sauce
6Whisk together cornstarch and 1 tablespoon water in a small bowl. Set aside.
7Add the pineapple and ¼ cup water to a blender. Blend until the mixture is as smooth as possible.
8Add the pineapple mixture, rice vinegar, brown sugar, ketchup, and soy sauce to a medium saucepan. Bring to a boil over medium-high heat. Stir in the cornstarch mixture and cook until thickened, about a minute. Remove from the heat and set aside while assembling bowls.
10Place rice in the bottom of each bowl. Add rows of pineapple, cashews, hempseed, and sweet potato. Top with the sweet and sour sauce.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.